Base: Start by separating the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and use a mixer to whip them into a foam. When the foam becomes firm, gradually add the sugar while continuing to mix at high speed. This process will turn the mixture into a glossy and firm meringue, which will give your base a fluffy and airy texture. Meanwhile, in another bowl, beat the yolks with the oil, ensuring you achieve a smooth emulsion. Add the vanilla essence and lemon zest, which will bring a delicious aroma. Then, pour the yolk mixture over the meringue, being careful to fold gently with a spatula so as not to lose the air from the egg whites.
Next, sift the flour and baking powder together to avoid lumps, then gradually incorporate them into the mixture. When everything is well mixed, pour the batter into a large tray lined with baking paper. Place the tray in a preheated oven at 180 degrees Celsius and let it bake for 15-20 minutes, or until the base turns golden and passes the toothpick test. Once the base is ready, remove it from the oven and, while still warm, roll it up with the baking paper. Allow it to cool completely in this form to maintain its shape.
Cream: In a container, combine the cocoa with the sugar and add water, mixing well with a whisk. Place the mixture over low heat and stir constantly until the sugar completely dissolves. Separately, beat the yolks with a fork, then pour them into the cocoa mixture, continuing to cook until the cream thickens to the consistency of thick sour cream. Once ready, remove the cream from heat and add the vanilla essence. Allow the mixture to cool, then incorporate the softened butter, mixing everything until the cream becomes smooth and fluffy.
Whipped cream for decoration: Break the chocolate into pieces and combine it with the cream in a saucepan. Place everything over low heat, stirring gently until the chocolate completely melts. Bring the mixture to a boil, then set aside and let it homogenize. After it has cooled, place the mixture in the refrigerator for a few hours or, ideally, overnight. When completely cold, remove it from the refrigerator and whip it well until it becomes airy and creamy.
Assemble the roll: Unroll the base from the baking paper, spread the cocoa cream evenly over the entire surface, then carefully roll it up again. Use the chocolate whipped cream to decorate the roll, covering it evenly. Serve with joy and savor each slice!
Next, sift the flour and baking powder together to avoid lumps, then gradually incorporate them into the mixture. When everything is well mixed, pour the batter into a large tray lined with baking paper. Place the tray in a preheated oven at 180 degrees Celsius and let it bake for 15-20 minutes, or until the base turns golden and passes the toothpick test. Once the base is ready, remove it from the oven and, while still warm, roll it up with the baking paper. Allow it to cool completely in this form to maintain its shape.
Cream: In a container, combine the cocoa with the sugar and add water, mixing well with a whisk. Place the mixture over low heat and stir constantly until the sugar completely dissolves. Separately, beat the yolks with a fork, then pour them into the cocoa mixture, continuing to cook until the cream thickens to the consistency of thick sour cream. Once ready, remove the cream from heat and add the vanilla essence. Allow the mixture to cool, then incorporate the softened butter, mixing everything until the cream becomes smooth and fluffy.
Whipped cream for decoration: Break the chocolate into pieces and combine it with the cream in a saucepan. Place everything over low heat, stirring gently until the chocolate completely melts. Bring the mixture to a boil, then set aside and let it homogenize. After it has cooled, place the mixture in the refrigerator for a few hours or, ideally, overnight. When completely cold, remove it from the refrigerator and whip it well until it becomes airy and creamy.
Assemble the roll: Unroll the base from the baking paper, spread the cocoa cream evenly over the entire surface, then carefully roll it up again. Use the chocolate whipped cream to decorate the roll, covering it evenly. Serve with joy and savor each slice!
Ingredients
Ingredients for the roll cake: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 3 tablespoons of oil, lemon zest, essence, ½ packet of baking powder, a pinch of salt. Ingredients for the cream: 100 g butter, 75 g sugar, 50 ml water, 2 egg yolks, 3 tablespoons of cocoa, rum essence. For decoration: 150 ml liquid cream, 50 g white chocolate.